Normandy tripe and trotter
Elliot Hashtroudi’s take on Normandy tripe and trotter draws on classic French technique, with a long, slow cook that allows the gelatin-rich cuts of trotter and tripe to become ultra tender. The cooking stock is then reduced right down to create a rich sauce, sprinkled with chives to serve.
Ingredients
Metric
Imperial
For the trotter stock
- 4 pig's trotters, cleaned
- 1 large white onion, quartered
- 3 garlic cloves
- 1 carrot, halved
- 1 leek, quartered
- 1 fresh bay leaf
- 1 bunch of fresh thyme
- 1 tsp fennel seeds
- 400ml of white wine
- 400ml of water
For the tripe braise
- 1 lobe of honeycomb beef tripe
- 400g of smoked bacon lardons, or pancetta
- 2 white onions, finely diced
- 1 leek, finely diced
- 1 carrot, finely diced
- 4 garlic cloves, minced
- 3 tbsp of smoked paprika
- 2 tsp ground fennel seeds
- 1 tbsp of tomato purée, heaped, best quality
- 300ml of port
- 400ml of beef stock
- 50g of unsalted butter
- 1 tbsp of Riesling vinegar
- chives, finely chopped
- salt to taste
- oil, for cooking
Method
Begin by placing the trotters in a saucepan of boiling water. Boil the trotter for 15 minutes, then remove from the water and wash off any scum. Discard the water
- 4 pig's trotters, cleaned
Preheat the oven to 150°C fan
Place the trotters, onion, garlic, carrot, leek, bay, thyme, fennel seed, white wine and water into a roasting tray. The trotters should be only just submerged in liquid. Cover with parchment and foil
- 1 large white onion, quartered
- 3 garlic cloves
- 1 carrot, halved
- 1 leek, quartered
- 1 fresh bay leaf
- 1 bunch of fresh thyme
- 1 tsp fennel seeds
- 400ml of white wine
- 400ml of water
Roast for 4–6 hours or until the trotters fall apart
While the trotters are braising, add the tripe to a pan of boiling water. Bring the tripe to the boil then discard the water. Wash the tripe
Add fresh water and bring the tripe to a boil again. Turn the heat down to low and simmer for 4-6 hours until the tripe is soft, and you can poke a skewer through it with no resistance. You’ll need to refresh the water hourly to ensure the tripe is cleaned throughout
Once ready, set aside to cool then slice into noodle-like strips
Once the trotters are falling off the bone, allow them to cool slightly until they are a comfortable temperature to handle
Once cooled, separate any meat and skin from the trotters, discarding all the bones and cartilage. Be careful as the bones can be very small and easy to miss
Strain the remaining liquid through a fine sieve, then reduce the strained liquid by half in a pan over a medium heat
Pour the reduced stock over the trotter meat and set aside – this will form the sticky unctuous trotter stock
Cook the lardons in a wide saucepan in a small amount of oil
- oil, for cooking
- 400g of smoked bacon lardons, or pancetta
Once the fat renders from the lardon and they are golden, add the finely diced onion, leek, carrot and garlic. Cook until golden brown
- 2 white onions, finely diced
- 1 leek, finely diced
- 1 carrot, finely diced
- 4 garlic cloves, minced
Add the smoked paprika, fennel seed and tomato purée to the browned vegetables. Cook out the purée then stir in the sliced tripe
- 3 tbsp of smoked paprika
- 2 tsp ground fennel seeds
- 1 tbsp of tomato purée, heaped, best quality
Deglaze the pan with the port and reduce by half
- 300ml of port
Add the beef stock, the trotter stock and the butter. Reduce until sticky and deep red in colour
- 400ml of beef stock
- 50g of unsalted butter
Season to taste – it may not need much salt due to the high salt content of the lardons – then add the Riesling vinegar to balance the acidity
- salt to taste
- 1 tbsp of Riesling vinegar
Finish with chopped chives then serve
- chives, finely chopped
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